Anyone make their own ice cream?

[Happyjen27]

I don't buy "frozen dessert" anymore either. I make my own, have been doing so for the past 14 years.

It's decidedly more expensive, but it's so worth it. I can make sorbets if I want something fresh and light and I have an abundance of summer fruit to use up. I can make ice cream rich and creamy with eggs and cream and vanilla and sugar. I make flavors like rum raisin and strawberry.

I had a hamilton or some small appliance brand that worked great for about 7 years. Then it broke and I got the kitchen aid add-on and it's going strong.

 

[EMAW_KSU]

Try Blue Bell Ice Cream. Still in 1/2 gallon packaging.

 

[ORMom2Four]

I love vanilla ice cream made with heavy cream, eggs and vanilla.

It is super expensive though.

Do you have a Costco membership? They make a good vanilla ice cream, and the price is not too bad either!

I also won't buy the fake 1/2 gallon ice cream until it goes on sale for a really good price. Shrinkage makes me more angry than a price raise does, I feel like they are trying to trick me!

 

[timmac]

As others have said, making it yourself is something you do for quality rather than price.

But really I wanted to reply to say how excited I am to see someone else say they're tired of seeing "frozen dairy dessert" crap. Most people that I've mentioned it too think I'm being overly picky, or actually like the "slow churned", "half the fat", "lighter and fluffier", or whatever... when the reality is that most of those designations come as a result of using less cream and producing a less dense product that no longer meets the FDA requirements to be labelled as ice cream. (If I'm recalling correctly, must be 10-16% butterfat, and have a certain minimum density; to be labelled as custard, add in the requirement of a certain quantity of egg yolk)

 

[TinkTock]

So far I've had no luck with chocolate. I've made it 4 times and it always comes out grainy. I've followed directions to the T and it still doesn't work. Any ideas what I'm doing wrong?

I've had mine come out grainy a couple times, and it was always when I added the milk too quickly. I have to put in just a little milk and whisk until it's smooth, then repeat many times.

 

[hlg22]

It is really easy. I have the Kitchenaid ice cream maker attachment and it works great. I keep it chilled and ready to go in my second freezer.

There are two cookbooks I would highly recommend if you decide to try it: David Lebovitz's The Perfect Scoop and Jeni Britton Bauer's Jeni's Splendid Ice Creams at Home. Both have recipes ranging from basic vanilla, chocolate, etc. to more complicated combinations, but they use different techniques. Lebovitz's book is mostly egg-based ice creams, so you essentially make a custard, chill it, then churn. Britton Bauer's recipes don't use eggs, and instead use cream cheese and a cornstarch slurry to thicken and make the ice cream creamy. Both are good - I think my favorite recipe thus far is Lebovitz's Guinness milk chocolate, with dark chocolate chunks mixed in.

 

[scrapquitler]

I know in reality this is such a minor complaint but I'm really tired of the horrible "frozen dairy dessert" nonsense that is passing for ice cream. Ok, so I'm use to 1/2 gallon size no longer being a 1/2 gallon but one of the things that is po'ing me is that they still charge the regular price for stuff that is cheaper to make.

I think it maybe because I'm a plain ole vanilla lover without the extras that I can really taste the difference. I went into a small store to pick up some ice cream and all the vanilla's from major brands are all frozen dairy desserts.

Does anyone make their own ice cream? how hard is it?

Thanks,

ps. yes I know it's a silly thing to complain about compared to every thing else going on in the world. So if you think it's stupid please simply pass it by.

Ice cream is one of the items where I always think it's worth paying more for the super premium brands. These days the only ice creams that I buy are Ben and Jerry's and Hagen Daaz, which are made with high fat content cream. If I'm indulging, I want it to be GOOD.

 

[Happyjen27]

I make it all the time. So far our fav has been peach. Wow, fresh peaches really make a difference. I use a Ben & Jerry's recipe book that gives 3 types of base recipes. One is a light, one med, and one sinfully rich custard. I use the sinful one for every kind I make. So far I've had no luck with chocolate. I've made it 4 times and it always comes out grainy. I've followed directions to the T and it still doesn't work. Any ideas what I'm doing wrong?

Oh and I am using a Cuisinart machine. It does everything for you and I love it!

I, too, am searching for the perfect chocolate ice cream. I haven't found one yet! Anyone?

 

[eliza61]

As others have said, making it yourself is something you do for quality rather than price.

But really I wanted to reply to say how excited I am to see someone else say they're tired of seeing "frozen dairy dessert" crap. Most people that I've mentioned it too think I'm being overly picky, or actually like the "slow churned", "half the fat", "lighter and fluffier", or whatever... when the reality is that most of those designations come as a result of using less cream and producing a less dense product that no longer meets the FDA requirements to be labelled as ice cream. (If I'm recalling correctly, must be 10-16% butterfat, and have a certain minimum density; to be labelled as custard, add in the requirement of a certain quantity of egg yolk)

LOL. truthfully at first that's what I thought. I kept saying "boy I must really be getting picky" which is why I made sure to say I know in the grand scheme of things this is a minor gripe. LOL but then I realize, as far as vanilla goes the frozen diary dessert stuff is just tasteless.

Like scrapquitter said, if I'm going to treat myself to ice cream I want it to be good!! thanks all. I think I'm going to troll for an ice cream maker and have some fun.

 

[goodeats]

I too am an ice cream aficionado. My biggest issue is texture - ice cream should not be gummy! Storage of homemade ice cream can be a problem. It can get icey for some reason.

I just buy super premium brands. Three Twins is my favorite. I can make do with the Trader Joes ultra premium, but I can tell the difference.

 

[Happyjen27]

I too am an ice cream aficionado. My biggest issue is texture - ice cream should not be gummy! Storage of homemade ice cream can be a problem. It can get icey for some reason.

I just buy super premium brands. Three Twins is my favorite. I can make do with the Trader Joes ultra premium, but I can tell the difference.

What storage?

I find if I cut the fat, like by adding whole milk, it is on the icy side, but if I use heavy cream and cream, it stays smooth.

Has anyone made chocolate ice cream from ganache? Would that stay creamy, or still get a little grainy?

 

[Dsnyfireman]

I just got a home Ice cream maker and I love it. Haven't done a lot but I have had it from other people's and enjoyed it all. As for storage issues.... never had it last long enough to need storage !!!! Lol! All got eaten right up!!! We grow out own blueberries here in Maine and I have way to many for us to use so I am going to try to make blueberry Ice cream! Wish me luck!

 

[eatatmidnight]

I, too, am searching for the perfect chocolate ice cream. I haven't found one yet! Anyone?

I have been making homemade ice cream for over 25 years. I failed miserably at chocolate until 2008 when a friend gave me this too easy recipe. I don't know if it qualifies as ice cream or not, but we never have any leftovers. It tastes a lot like the Wendy's chocolate frosty.

1/2 gallon good quality chocolate milk (Oberweis Chocolate Milk is the best around here)
1 can Eagle Brand milk.

Mix the contents in your ice cream maker container and follow the manufacturers directions for your machine.

 

[MrsJessica]

I have an ice cream maker as well and while it does cost more, controlling the ingredients is key for us. Fresh mango sorbet? Doesn't get much better I like to use a tin of full fat coconut milk and a tin of sweetened condensed milk as the base for creamy ice creams, then add to those. Bliss is my favorite branded ice cream, so when I make chocolate I use a similar recipe - a tin of coconut milk, honey, cocoa powder, vanilla... Mmm, it's 9:30am and now I want ice cream

 

[Happyjen27]

I have been making homemade ice cream for over 25 years. I failed miserably at chocolate until 2008 when a friend gave me this too easy recipe. I don't know if it qualifies as ice cream or not, but we never have any leftovers. It tastes a lot like the Wendy's chocolate frosty.

1/2 gallon good quality chocolate milk (Oberweis Chocolate Milk is the best around here)
1 can Eagle Brand milk.

Mix the contents in your ice cream maker container and follow the manufacturers directions for your machine.

I'll give that a shot! That must be the key to keeping it from turning grainy!

What a labor of love, trying all of these recipes.

 

[Happyjen27]

I know this is so old, but to anyone who was still looking for an AMAZING chocolate ice cream; I've found it. The Holy Grail. The best of all I've tried:

http://www.foodnetwork.com/recipes/alton-brown/chocolate-ice-cream-recipe.html

Of course Alton Brown would know the best way to make this. I made it this weekend. It was AMAZING.

 

[jkbaker]

I grew up on homemade ice cream. My grandparents used raw eggs, heavy cream and whole milk (from our own cows), sugar, and vanilla. I still use the same recipe…but, leave out the eggs and it tastes the same to me. The heavy cream makes it very rich! I prefer vanilla too! It is a bit more expensive to make your own. But, by far it is the best! We use an electric ice cream freezer (white mountain).

 

[TheBikestGuy]

We bought a used ice cream maker from a hardware store; you know one of those wooden, hand-crank ones. We got a deal on it because the gears would stick. Turns out all I had to do was flip the gear over and the handle would turn perfectly fine!

Anyway, these things make great ice cream and its not too expensive either. The ability to change the texture depending on your preferences is great and nothing beats the coating home-made ice cream leaves in your mouth. Vanilla and chocolate almond have been my favorites so far!

 

[laurafergie]

So far I've had no luck with chocolate. I've made it 4 times and it always comes out grainy. I've followed directions to the T and it still doesn't work. Any ideas what I'm doing wrong?

Oh and I am using a Cuisinart machine. It does everything for you and I love it!

The butterfat in the chocolate can caus this problem. Nice, slow heating of the custard with constant whipping with a wire whisk. Then make sure the custard is completely cool before putting into the machine, to avoid forming ice crystals.